1. Preheat oven to 400 degrees F. Saute carrots in vinegar or whatever you usually use, along with the oregano, cumin, and coriander. Add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer. Brown tempeh, if using.
2. While the bean mixture is simmering, bring water to boil with dash of salt. A little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps. Continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat. Don't force all the corn meal into the batter if it looks done with less.
3. Remove cornmeal batter from heat and stir in chili powder. The bean mixture should be just about cooked now. If carrots are tender, remove bean mixture from heat. Spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish.
4. Spread all of the bean mixture (or as much as reaonably fits in your pan) onto the corn batter. Top with remaining 1/2 the batter, kind of like a top and bottom crust. Bake for 30 minutes, or until the top corn meal batter is pretty firmly set.
Garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.
Source of recipe: I made this up night before last, and I'm just finishing the leftovers. It was delicious and simple.'

;)b This recipe was wonderful & easy! I added corn & black olives to the bean mixture and substituted cayanne pepper for the jalepenos. I also added soy cheese to the layers and it came out delicious! Even my kids were happy! I give this recipe two thumbs up! ;)p ;)p

;)b I called this this week's lucky recipe because I only had a few ingredients to work with and all of them were in this recipe. I had seen this one before and I love the idea. Mine will come out of the oven in in 20 minutes!! I'm really excited, however I wish I had made more crust. I put some garlic and lime in the sauce and because of some unwanted liquid used a bit of bread crumbs to thicken it out.

I made a lot of modifications: I used half Lima beans and half Black beans, added garlic, bell pepper, corn, and more salsa/picante sauce to the filling. I added lots of nutritional yeast to the crust. Didn't spread the crust on the bottom (got soggy last time). And topped it with chopped cilantro, scallions, and avocado. Very simple and tasty!

Oh, and I didn't add the jalapeno because I didn't have any. Didn't miss it since I used "medium" Picante sauce.

This is yummy! I had it for supper last week without the jalapenos and then made it again with homemade salsa and jalapenos. It was fabulous both ways. It definitely is easier to spread the cornmeal mixture as soon as it is taken off of the heat.

We liked this a lot, and I will make it again for sure. I used Maseca instant corn masa flour, and I decided to double it, given the amount of filling. I goofed and mixed the chili powder into the filling instead of the cornmeal mixture, but it was fine that way, too. I omitted the jalapeno since I was serving it to my parents, who are not so heat-tolerant, but DD14 complained she'd have liked some fire in it. I didn't garnish or anything, but it was good, good good!

I just made this for my 19 month old daughter and she loved it. I used homemade salsa and I used a cornbread recipe for a soft fluffy crust. It was a small amount so it was enough for her and my husband to eat for tomorrow. Great recipe!